Recipe: Chicken In Milk

I will be the first to admit that this sounds really very wrong. Because who would put milk into a pot and bake it with the chicken? And with lemon juice, cinnamon and sage no less. It’s a very VERY strange combo. But, Mom made it recently and I have to say we pretty much devoured the whole thing. IMG_3178

Yes, I know its not a very attractive  photo of the chicken, but its the best one I could get while still trying to deal with the fact that my mother had made a minor disaster zone of our kitchen. Plus, the chicken was literally falling off the bone it was so tender, so that was nice.

This whole meal, from chicken to the rice and green beans and salad with dressing on it was 20 points. Not a light meal point wise. But ultimately very worth it.

Mom started making it before I got home so I wasn’t able to try and lighten it up in anyway, but there you go. It went over really well with everyone, even my Dad who doesn’t like Moroccan type flavors enjoyed it.

With out further ado, the recipe:

Jamie Oliver’s Chicken in Milk (Adapted from this)

Serves 8, Weight Watchers Points per serving- 16


  • 1 4.5 pound whole roaster chicken
  • 2 Tbsp olive oil
  • 2 cups whole milk
  • salt and pepper to taste
  • 1/2 whole cinnamon stick
  • Zest of two whole lemons
  • 10 cloves of garlic (unpeeled)
  • 1/2 cup fresh sage


  1. Preheat the oven to 375 and pull out your very favorite oven ready pot. We used a Le Crueset dutch oven. In that dutch oven put the olive oil and begin to heat it on the stove.
  2. Cover the chicken in the salt and pepper and once the oil is hot brown the skin until it is a lovely golden brown and is well on its way to being crunch and lovely. Once that’s done, remove the pot from the heat, take the chicken out and carefully pour out the excess oil.
  3. From there put the chicken back in and then add in the sage, garlic cloves, lemon zest and cinnamon stick. Pour in the milk. The lemon zest will actually curdle the milk, which is what you want to happen, it will cook down into a lovely little sauce for later.
  4. Put the whole pot into the oven for an hour and a half or until the chicken is done. Don’t bother putting the top on the pot until its come out of the oven and you want to keep the meal warm.
  5. Serve and wonder in the glory that is this strange one pot meal.

We served this with brown rice (3 pts for 1/2 cup) lemon steamed haricot beans and a salad with balsamic vinaigrette, putting the whole meal at 20 WW points.

If you’re not weirded out by the fact that the milk is meant to curdle a little bit when its cooking and you end up making this dish, let me know what you thought.


2 thoughts on “Recipe: Chicken In Milk

  1. Sounds yummy! What causes the points to be so high, though? Is it just the milk? If so, I wonder if it would work with a lower point milk? Skim milk maybe? Or even 1%? The milk is the only thing that really stands out as being so high… I might give this one a try anyways, though! I eat lots of chicken and this sounds soooo good!

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